Salt and pepper squid
Light, crunchy, and satisfying. This is a dredge batter (so it puffs up in the fryer and gives you all
Foolproof fish batter
Extra crispy outside. Moist, flaky fish inside. This is one of those simple kitchens wins that feels a bit magic.
Living beyond the label: My journey with Epilepsy
Age brings perspective. I find myself caring less about the small things and more about what truly matters, like helping
Eat the rainbow: Energising the workplace through colourful food
With March bringing the start of spring, it’s a great time to refresh energy levels and bring a little more
Coffee and chocolate brownies
Rich, fudgy chocolate brownies made with used coffee grounds. A simple zero-waste recipe that transforms surplus coffee into a deeply
Vegetable pakoras with roasted apple chutney
A zero-waste recipe using vegetable trimmings. These vegetable pakoras are a brilliant way to use up surplus veg and are
Fruit Tea Stock (Zero‑Waste Smoothie Base)
A gently spiced fruit stock made from surplus fruit skins and trimmings. Naturally sweet, aromatic and perfect as a zero-waste
3 Ways to Reduce Waste in a Contract Catering Environment
As ESG Lead for a contract caterer, food waste is always high on the agenda. We serve thousands of customers
International Women’s Day: My journey in hospitality
In hospitality, every career journey is different, shaped by passion, perseverance and the people we meet along the way. For
Miso‑marinated fried chicken
with Pickled Mooli and Spring Onion Crispy miso-marinated fried chicken served with sweet pickled mooli and fresh spring onions. A
Pitta breads
Makes 6 pittas (approx. 120g each) Soft, fluffy homemade pitta breads with a perfect pocket. Delicious served warm and ideal
Baked Coffee Grounds Celeriac (Zero-Waste, Vegan-Friendly)
A surprising and sustainable way to use used coffee grounds, this baked celeriac sealed in a coffee crust delivers deep,
Miso Roasted Celeriac with Sesame, Seaweed & Nigella Seeds
This miso roasted celeriac is one of the simplest and most flavourful ways to prepare celeriac. Slow-baked until deeply caramelised,
Roast Swede Mash
A richer, sweeter alternative to traditional boiled swede mash. Roasting the swede in butter allows it to steam gently in
Burnt Apple Puree
This deeply caramelised apple purée tastes almost like toffee, yet it’s made using only apples. Slow roasting draws out the
Braised Red Cabbage
A classic winter side dish that’s sweet, tangy, and deeply comforting. Braised slowly until glossy and tender, this red cabbage
Leek, Celeriac and Cabbage Gratin
A comforting, seasonal winter vegetable gratin with soft layers beneath and a deeply golden, crisp top. Rich béchamel binds leeks,
Charred aubergine dip
A smoky, creamy charred aubergine dip with lemon, olive oil and herbs. Simple, comforting and perfect for sharing. Serve at
Creamy whipped feta cheese salad (Tirokafteri)
A creamy, tangy whipped feta salad inspired by classic tirokafteri. Smooth, savoury and perfect for sharing with warm bread. Serves
Panisse with creamed corn, charred corn, and charred onion dressing
Panisse with creamed corn, charred corn, roasted chickpeas and a smoky charred onion dressing — a rich, textured sharing dish
Perkee marks 10 years with rebrand and ongoing commitment to ethical coffee
Perkee, launched in 2015, is marking its 10th anniversary with a rebrand that reflects its development over the past decade
Celebrating apprenticeships
Our people have always been at the heart of everything we do. Developing skills, building confidence and supporting long-term careers
Perkee at 10: always moving forward
At BM, we never stand still. And neither does Perkee. At our AGM last week, our Head of Coffee, Graziano
How a restaurant refresh can add value
Industry insight shows that consistent branding and considered improvements to hospitality environments can increase revenue by over 20%. Refreshing a